Asparagus-and-Potato Gratin with Prosciutto

Ingredients

• 1 1/2 cups heavy cream
• 1 clove garlic, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb yukon Gold potatoes, thinly sliced
• 1 bunch asparagus, trimmed and cut into pieces
• 4 oz prosciutto, torn
• 1 cup grated Gruyère or Swiss cheese

Method

1. Heat the oven to 375°F and butter a gratin dish.
2. Toss the cream with the garlic, salt, and pepper.
3. Layer half the potatoes in the dish, then half the asparagus, prosciutto, cream, and cheese.
4. Repeat the layers.
5. Cover and bake 30 minutes, then uncover and bake 10–15 minutes more until golden and tender.
6. Rest 10 minutes before serving.

Notes

Slice the potatoes thinly so they cook through on schedule.